Chili Tofu Salad with Kimchi Chips and Seaweed

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Chili sauce

  Peppers, hot, immature green, canned

  ⅓ cup or 82g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Lime juice

  Raw

  2 lime yields or 88g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Seaweed

  Laver, raw

  2 sheets or 5g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Dried Kimchi

  Trader Joe's

  ⅛ oz or 4g

Directions

1. Cube the tofu into bite-sized pieces and toss with the chili sauce and soy sauce. Set aside to allow the tofu to soak up the marinade.
2. In a large bowl, combine the sliced bell pepper, jalapeño, and lime juice. Add in 3⁄4 of your sliced scallions and 3⁄4 of your sliced nori, saving some for garnish. Toss to combine.
3. Heat your oil in a heavy bottomed pan, such as cast iron. Cook your tofu over medium-high heat, until browned on all sides and the sauce has slightly reduced.
4. Toss together the cooked tofu with your other vegetables. Add in the kimchi chips and toss once more. Garnish with remaining scallions and nori. Serve warm or refrigerate and serve chilled.
5. Inspired by: http://www.thecrepesofwrath.com/2014/06/30/chili-tofu-salad/#more-8851

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